Ingredients

The following ingredients have 4 Servings
  • 1 lb beef stew meat cut into 1-inch cubes
  • Salt and Pepper
  • 1 tbsp all-purpose flour
  • Olive oil
  • 1 small yellow onion, chopped
  • 3 garlic cloves, chopped
  • 3 Roma tomatoes, chopped
  • 3 tbsp tomato paste
  • 1 heaping tsp ground allspice
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 2 1/2 cups water
  • 1 bay leaf
  • 1 lb frozen cut green beans
  • 3 tbsp toasted pine nuts
  • Handful parsley leaves for garnish, stems removed

Instruction

  • Season the beef with salt and pepper, and coat lightly on all sides with the all-purpose flour.
  • In a Dutch oven or heavy cooking pot, heat 1 tbsp olive oil. Brown the beef on all sides. Remove the beef from the cooking pot and set it aside briefly.
  • Add the chopped onion and garlic to the heated pot; toss briefly on medium-high heat. Add the tomatoes and tomato paste. Mix in the allspice, paprika, cinnamon, coriander, a dash of salt and pepper. Cook on medium-high for 3 minutes or so.
  • Return the beef back to the pot; add the water and bay leaf.
  • Bring everything to a boil for 5 minutes, then cover and simmer on low for 1 1/2 hours.
  • Uncover and stir in the frozen green beans and add a small dash of salt. If needed, add a little more water (I did not). Stir once and cover to simmer on low for another 45 minutes. Discard the bay leaf and remove the pot from the heat.
  • Transfer the beef stew into serving bowls over rice or with your favorite bread. Garnish with the toasted pine nuts and fresh parsley. Enjoy!